Banqueting Manager

Banqueting Manager
(8236)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Set in the vibrant heart of Cape Town’s waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion

**Job Summary**

**Maximise Guests Satisfaction and Profitability by managing all activities of the Banqueting Department**. **Achieve banqueting revenue goals by executing marketing and sales strategies as established in the business plan**. **Assist in the implementation of sales promotions and to take action to increase sales**. **Look for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests**. **Ensures that banqueting premises, FF&E, silver, glass, porcelain etc. is clean and in good working order**.**

**Key Duties and Responsibilities**

**MANAGE BANQUETING SERVICE STAFF**
- Manage all banqueting service staff and supervisors
- Utilise leadership skills and motivation to maximise employee productivity and satisfaction
- Challenge employees to achieve optimum revenue and service per employee
- Monitor department’s overall service, interaction with other departments, and team work daily, and takes action to improve
- Function details are discussed with clients, ascertaining and noting clients’ exact needs. Clients are shown the various facilities available and are advised on the merits of the various options. Table plans and room layout are confirmed.
- Clients are advised of choice of menus and beverage requirements and such options discussed with clients. Clients’ requirements regarding entertainment, table appointments, equipment, etc. is ascertained.
- The availability of the facilities required is ascertained and all details of the booking, including quoted prices, are confirmed in writing to the client. All provisional and confirmed function bookings are monitored and controlled to ensure that no double bookings occur and that use of facilities and revenue is optimised.
- Sales calls are conducted to prospective clients, when required, and in conjunction with the Hotel Sales Executive and/ or General Manager. The job incumbent is constantly aware of new business opportunities and when these are actioned.
- Agreed budgeted targets are achieved or bettered and food and beverage costs and labour costs are maintained at agreed levels and correct profit margins are achieved.
- A prompt, courteous response and follow up is made to all enquiries.
- Booking and arrangements are made for in‑house functions such as Christmas Day, New Year’s Day, Valentine's Day, and Mother’s Day, etc.
- All work is carried out in an organised and efficient manner taking into account work priorities and laid down procedures.

**BANQUETING MANAGER**
- Liaison is made with client at least one week before the function to confirm exact numbers and arrangements. All client requirements i.e. bands, discos, entertainment, specialised equipment has been booked as directed.
- Duty rosters are compiled, making certain that adequate numbers of experienced permanent and casual waiting STAFF will be on duty.
- Function rooms, ante rooms and cloakrooms are checked for cleanliness before GUESTS arrive, table and room layout and stipulated specific requirements are checked and all equipment, particularly audio and sound systems, is checked to be in good operating order.
- The job incumbent is available to greet the function organiser/ host and circulates during the course of the function to ensure availability in the event of a problem or a complaint.
- Water jugs, glasses and refreshments are replenished at regular intervals and ashtrays are changed during each break. Refreshments are served timeously at the requested times and all stationery requirements are in place.
- Waiting STAFF are briefed before the function commences and that STAFF know the limit of open bars and that this is not exceeded. Service of food and drink is courteous and professional.

**DIRECT AND MANAGE FOOD & BEVERAGE DEPARTMENT TO ACHIE